I've been waiting until
December to post this recipe. Its a special recipe that I've been making
for years and it came from a dear family friend. I ONLY make it once a
year. It is so good. It is incredible wonderfulness. It
is delicious beyond expectation. Ladies and gentlemen, I give you
Boiled Custard. Oh my...this stuff is just sinful. Nothing but whole
milk, eggs and sugar. But something you just can't describe in words.
You really have to make it yourself if you are in ANY WAY a fan of
custard based desserts. When my kids were little, I would even hide the
last of it...way back in the fridge under the broccoli and week old
leftovers...and then revel in it's custardy goodness after I put the
little buggars in their beds. And feel NO shame. After all...I worked
hard making it so I felt justified in eating it. Then tell them in the
morning that someone must have broken into our house in the middle of
the night and eaten it....and left the TV and the Nintendo and their
Walkmans...and had only eaten the boiled custard. And they would believe
me because I had them convinced that every one in the world loved it as
much as we did. Please make it soon!! Please! You can thank me later!!
Coy's Boiled Custard
1 gallon whole milk
18 eggs
4 cups sugar
(don't judge me until you've tried it)
Since blenders don't usually hold a gallon of liquid and 18 eggs at one time, you will need to blend the milk/eggs in batches. What my blender holds is 4 cups of milk and 4 eggs at a time. I whip these together until I've used all the milk and eggs. After each blending, pour the mixture into a large stock pot. After all milk and eggs have been blended and poured into the pot, place the pot into another large stock pot....double boiler style. Add enough water to the OUTSIDE pot so that there is water about 2 inches from the top of the inside pot. Turn the heat on medium high and left it cook. Let the water slowly heat up the custard until the custard starts to thicken. Then stir in the 4 cups of sugar. Cook and stir until the mixture coats the back of a metal spoon. You don't have to watch it like a hawk, just give it a few stirs now and again so the custard doesn't stick to the sides of the pot.
The really nice thing about this is you can make this in any amount. I make a large amount because we go through it so fast. But you can decrease the amounts to make however much you want. Just remember it's a 1-to-1 ratio of whole milk and eggs. Experiment with the sugar to get just the right sweetness for you. I like mine a little on the sweeter side but you can reduce it...or increase it, if that floats your boat...to meet YOUR standards!!
Look....this is ALL you need
to make this delicious concoction.
Blend it up, baby!
Pour it in the pot!
That's right...pour it ALL in!
Double boiler!!
Can you see the water level? Keep
it well below the rim so as not to
have it boil over.
After it's cooked a bit, add the sugar!
Stir and let it cook....it needs to
thicken some but still be pourable.
When you can do THIS....it's done!
Serve it like this....
...or my favorite way. With some
grated nutmeg on top.
Save the gallon milk jug to
use to put the custard into.
The container won't hold it all...
you'll need another small pitcher
or container. Let the custard cool
before you funnel it in the jug!
Coy's Boiled Custard
1 gallon whole milk
18 eggs
4 cups sugar
(don't judge me until you've tried it)
Since blenders don't usually hold a gallon of liquid and 18 eggs at one time, you will need to blend the milk/eggs in batches. What my blender holds is 4 cups of milk and 4 eggs at a time. I whip these together until I've used all the milk and eggs. After each blending, pour the mixture into a large stock pot. After all milk and eggs have been blended and poured into the pot, place the pot into another large stock pot....double boiler style. Add enough water to the OUTSIDE pot so that there is water about 2 inches from the top of the inside pot. Turn the heat on medium high and left it cook. Let the water slowly heat up the custard until the custard starts to thicken. Then stir in the 4 cups of sugar. Cook and stir until the mixture coats the back of a metal spoon. You don't have to watch it like a hawk, just give it a few stirs now and again so the custard doesn't stick to the sides of the pot.
The really nice thing about this is you can make this in any amount. I make a large amount because we go through it so fast. But you can decrease the amounts to make however much you want. Just remember it's a 1-to-1 ratio of whole milk and eggs. Experiment with the sugar to get just the right sweetness for you. I like mine a little on the sweeter side but you can reduce it...or increase it, if that floats your boat...to meet YOUR standards!!
Look....this is ALL you need
to make this delicious concoction.
Blend it up, baby!
Pour it in the pot!
That's right...pour it ALL in!
Double boiler!!
Can you see the water level? Keep
it well below the rim so as not to
have it boil over.
After it's cooked a bit, add the sugar! Stir and let it cook....it needs to
thicken some but still be pourable.
When you can do THIS....it's done!
Serve it like this....
...or my favorite way. With some
grated nutmeg on top.
Save the gallon milk jug to
use to put the custard into.
The container won't hold it all...
you'll need another small pitcher
or container. Let the custard cool
before you funnel it in the jug!
